This is my take on a traditional Korean meal. It’s perfect for a weeknight, and a great way to use whatever vegetables you have left in the fridge. First, you marinate your beef (traditionally thin sliced or I used ground) in soy sauce, sesame oil, and green onion. Then, all the vegetables are sautéed with sesame oil and soy sauce (you can also use coconut aminos as a substitute). I filled my bowl with arugula, cauliflower, zucchini, and carrots. It’s so simple but the sesame oil and marinated beef make the whole dish pop. I recommend topping it off with a sprinkle of sesame seeds and sriracha. Don’t do what I did though, and forget to add your kimchi!
Prep Time: 15 minutes
Cook Time: 20 minutes
1/2 cup shiitake mushrooms, thinly sliced
1 zucchini, julienned
1 carrot, ribboned
1/2 cup cauliflower florets
1/4 cup mung bean sprouts
1 cup of arugula, washed
2 tbsp kimchi
1/2 pound ground beef
1 egg, fried or soft boiled
1 cup rice
Make your rice in a rice cooker.
While the rice is cooking, start sautéing each vegetable separately. Start by sautéing the mushrooms with one tbsp of sesame oil and one tbsp of soy sauce in a pan.
Once cooked, remove from pan and add zucchini. Continue the same process for each vegetable - carrots, then cauliflower, and last the arugula.
While the vegetables are cooking, begin browning the ground beef with a little sesame oil and 1/4 teaspoon garlic chili paste.
While the beef is cooking, in a separate pan or pot begin to either fry the egg, or soft boil it.
Once your beef and egg are done, begin assembling your bowl. First, place 1/2 cup of rice at the bottom, Add your meat to one corner of the bowl, and around the edges, add your vegetables in sections, letting the rice show through in some areas. Add your egg. Finish it all off with a drizzle sriracha and sprinkle of sesame seeds.
Take a picture and tag @hand_thatfeedsyou.